These Spicy “Fried” Chicken Wings, Collard Greens & Cheddar Grits are a great meal to serve for your next game day gathering! In under 45 minutes, you can enjoy this delicious spread.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
720ml
whole milk
480ml
chicken stock
1/2 tablespoon
kosher salt
140g
quick cooking grits
2 tablespoons
unsalted butter, cut in small cubes
110ml
heavy cream
224g
shredded cheddar cheese
LEVEL 2 (BOTTOM LAYER OF RACK)
340.2g
pre-cut collard greens
1/2
yellow onion, peeled, chopped
2 tablespoons
apple cider or white vinegar
240ml
chicken stock or water
1 teaspoon
kosher salt
1 teaspoon
baking soda
Pinch of crushed red pepper
LEVEL 3 (TOP LAYER OF RACK)
0.45kg
chicken wings, drums and flats separated
1 tablespoon
canola oil
2 tablespoons
barbecue seasoning
LEVEL 1 (BOTTOM OF POT)
3 cups
whole milk
2 cups
chicken stock
1/2 tablespoon
kosher salt
2 cups
quick cooking grits
2 tablespoons
unsalted butter, cut in small cubes
1/2 cup
heavy cream
2 cups
shredded cheddar cheese
LEVEL 2 (BOTTOM LAYER OF RACK)
12 ounces
pre-cut collard greens
1/2
yellow onion, peeled, chopped
2 tablespoons
apple cider or white vinegar
1 cup
chicken stock or water
1 teaspoon
kosher salt
1 teaspoon
baking soda
Pinch of crushed red pepper
LEVEL 3 (TOP LAYER OF RACK)
1 pound
chicken wings, drums and flats separated
1 tablespoon
canola oil
2 tablespoons
barbecue seasoning
Utensils
Aluminum Foil
Large Bowl
Step 1
Place all Level 1 ingredients in the pot and stir until combined.
Step 2
Place all Level 2 ingredients in the Ninja Multi-Purpose Pan (or 8” round baking pan) and cover with aluminum foil. Place the bottom of layer of the Deluxe Reversible Rack in the lower position, place the rack in the pot, then place the pan on the rack.
Step 3
In a large bowl, toss all Level 3 ingredient until evenly coated. Slide the Deluxe Layer through the lower layer’s handles. Place the chicken wings on the Deluxe Layer.
Step 4
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 400°F, and set time to 20 minutes. Press START/STOP to begin (PrE will display for approx. 10 minutes as the unit steams, then the timer will start counting down).
Step 5
When cooking is complete, carefully remove the entire rack.
Step 6
Stir the shredded cheese into the grits in the pot. Stir the greens in the pan, then serve with wings and grits immediately.
Place all Level 1 ingredients in the pot and stir until combined.
LEVEL 1 (BOTTOM OF POT)
720ml
whole milk
480ml
chicken stock
1/2 tablespoon
kosher salt
140g
quick cooking grits
2 tablespoons
unsalted butter, cut in small cubes
110ml
heavy cream
224g
shredded cheddar cheese
LEVEL 2 (BOTTOM LAYER OF RACK)
340.2g
pre-cut collard greens
1/2
yellow onion, peeled, chopped
2 tablespoons
apple cider or white vinegar
240ml
chicken stock or water
1 teaspoon
kosher salt
1 teaspoon
baking soda
Pinch of crushed red pepper
LEVEL 3 (TOP LAYER OF RACK)
0.45kg
chicken wings, drums and flats separated
1 tablespoon
canola oil
2 tablespoons
barbecue seasoning
LEVEL 1 (BOTTOM OF POT)
3 cups
whole milk
2 cups
chicken stock
1/2 tablespoon
kosher salt
2 cups
quick cooking grits
2 tablespoons
unsalted butter, cut in small cubes
1/2 cup
heavy cream
2 cups
shredded cheddar cheese
LEVEL 2 (BOTTOM LAYER OF RACK)
12 ounces
pre-cut collard greens
1/2
yellow onion, peeled, chopped
2 tablespoons
apple cider or white vinegar
1 cup
chicken stock or water
1 teaspoon
kosher salt
1 teaspoon
baking soda
Pinch of crushed red pepper
LEVEL 3 (TOP LAYER OF RACK)
1 pound
chicken wings, drums and flats separated
1 tablespoon
canola oil
2 tablespoons
barbecue seasoning
Step 2 of 6
Place all Level 2 ingredients in the Ninja Multi-Purpose Pan (or 8” round baking pan) and cover with aluminum foil. Place the bottom of layer of the Deluxe Reversible Rack in the lower position, place the rack in the pot, then place the pan on the rack.
LEVEL 1 (BOTTOM OF POT)
720ml
whole milk
480ml
chicken stock
1/2 tablespoon
kosher salt
140g
quick cooking grits
2 tablespoons
unsalted butter, cut in small cubes
110ml
heavy cream
224g
shredded cheddar cheese
LEVEL 2 (BOTTOM LAYER OF RACK)
340.2g
pre-cut collard greens
1/2
yellow onion, peeled, chopped
2 tablespoons
apple cider or white vinegar
240ml
chicken stock or water
1 teaspoon
kosher salt
1 teaspoon
baking soda
Pinch of crushed red pepper
LEVEL 3 (TOP LAYER OF RACK)
0.45kg
chicken wings, drums and flats separated
1 tablespoon
canola oil
2 tablespoons
barbecue seasoning
LEVEL 1 (BOTTOM OF POT)
3 cups
whole milk
2 cups
chicken stock
1/2 tablespoon
kosher salt
2 cups
quick cooking grits
2 tablespoons
unsalted butter, cut in small cubes
1/2 cup
heavy cream
2 cups
shredded cheddar cheese
LEVEL 2 (BOTTOM LAYER OF RACK)
12 ounces
pre-cut collard greens
1/2
yellow onion, peeled, chopped
2 tablespoons
apple cider or white vinegar
1 cup
chicken stock or water
1 teaspoon
kosher salt
1 teaspoon
baking soda
Pinch of crushed red pepper
LEVEL 3 (TOP LAYER OF RACK)
1 pound
chicken wings, drums and flats separated
1 tablespoon
canola oil
2 tablespoons
barbecue seasoning
Step 3 of 6
In a large bowl, toss all Level 3 ingredient until evenly coated. Slide the Deluxe Layer through the lower layer’s handles. Place the chicken wings on the Deluxe Layer.
LEVEL 1 (BOTTOM OF POT)
720ml
whole milk
480ml
chicken stock
1/2 tablespoon
kosher salt
140g
quick cooking grits
2 tablespoons
unsalted butter, cut in small cubes
110ml
heavy cream
224g
shredded cheddar cheese
LEVEL 2 (BOTTOM LAYER OF RACK)
340.2g
pre-cut collard greens
1/2
yellow onion, peeled, chopped
2 tablespoons
apple cider or white vinegar
240ml
chicken stock or water
1 teaspoon
kosher salt
1 teaspoon
baking soda
Pinch of crushed red pepper
LEVEL 3 (TOP LAYER OF RACK)
0.45kg
chicken wings, drums and flats separated
1 tablespoon
canola oil
2 tablespoons
barbecue seasoning
LEVEL 1 (BOTTOM OF POT)
3 cups
whole milk
2 cups
chicken stock
1/2 tablespoon
kosher salt
2 cups
quick cooking grits
2 tablespoons
unsalted butter, cut in small cubes
1/2 cup
heavy cream
2 cups
shredded cheddar cheese
LEVEL 2 (BOTTOM LAYER OF RACK)
12 ounces
pre-cut collard greens
1/2
yellow onion, peeled, chopped
2 tablespoons
apple cider or white vinegar
1 cup
chicken stock or water
1 teaspoon
kosher salt
1 teaspoon
baking soda
Pinch of crushed red pepper
LEVEL 3 (TOP LAYER OF RACK)
1 pound
chicken wings, drums and flats separated
1 tablespoon
canola oil
2 tablespoons
barbecue seasoning
Step 4 of 6
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 400°F, and set time to 20 minutes. Press START/STOP to begin (PrE will display for approx. 10 minutes as the unit steams, then the timer will start counting down).
LEVEL 1 (BOTTOM OF POT)
720ml
whole milk
480ml
chicken stock
1/2 tablespoon
kosher salt
140g
quick cooking grits
2 tablespoons
unsalted butter, cut in small cubes
110ml
heavy cream
224g
shredded cheddar cheese
LEVEL 2 (BOTTOM LAYER OF RACK)
340.2g
pre-cut collard greens
1/2
yellow onion, peeled, chopped
2 tablespoons
apple cider or white vinegar
240ml
chicken stock or water
1 teaspoon
kosher salt
1 teaspoon
baking soda
Pinch of crushed red pepper
LEVEL 3 (TOP LAYER OF RACK)
0.45kg
chicken wings, drums and flats separated
1 tablespoon
canola oil
2 tablespoons
barbecue seasoning
LEVEL 1 (BOTTOM OF POT)
3 cups
whole milk
2 cups
chicken stock
1/2 tablespoon
kosher salt
2 cups
quick cooking grits
2 tablespoons
unsalted butter, cut in small cubes
1/2 cup
heavy cream
2 cups
shredded cheddar cheese
LEVEL 2 (BOTTOM LAYER OF RACK)
12 ounces
pre-cut collard greens
1/2
yellow onion, peeled, chopped
2 tablespoons
apple cider or white vinegar
1 cup
chicken stock or water
1 teaspoon
kosher salt
1 teaspoon
baking soda
Pinch of crushed red pepper
LEVEL 3 (TOP LAYER OF RACK)
1 pound
chicken wings, drums and flats separated
1 tablespoon
canola oil
2 tablespoons
barbecue seasoning
Step 5 of 6
When cooking is complete, carefully remove the entire rack.
LEVEL 1 (BOTTOM OF POT)
720ml
whole milk
480ml
chicken stock
1/2 tablespoon
kosher salt
140g
quick cooking grits
2 tablespoons
unsalted butter, cut in small cubes
110ml
heavy cream
224g
shredded cheddar cheese
LEVEL 2 (BOTTOM LAYER OF RACK)
340.2g
pre-cut collard greens
1/2
yellow onion, peeled, chopped
2 tablespoons
apple cider or white vinegar
240ml
chicken stock or water
1 teaspoon
kosher salt
1 teaspoon
baking soda
Pinch of crushed red pepper
LEVEL 3 (TOP LAYER OF RACK)
0.45kg
chicken wings, drums and flats separated
1 tablespoon
canola oil
2 tablespoons
barbecue seasoning
LEVEL 1 (BOTTOM OF POT)
3 cups
whole milk
2 cups
chicken stock
1/2 tablespoon
kosher salt
2 cups
quick cooking grits
2 tablespoons
unsalted butter, cut in small cubes
1/2 cup
heavy cream
2 cups
shredded cheddar cheese
LEVEL 2 (BOTTOM LAYER OF RACK)
12 ounces
pre-cut collard greens
1/2
yellow onion, peeled, chopped
2 tablespoons
apple cider or white vinegar
1 cup
chicken stock or water
1 teaspoon
kosher salt
1 teaspoon
baking soda
Pinch of crushed red pepper
LEVEL 3 (TOP LAYER OF RACK)
1 pound
chicken wings, drums and flats separated
1 tablespoon
canola oil
2 tablespoons
barbecue seasoning
Step 6 of 6
Stir the shredded cheese into the grits in the pot. Stir the greens in the pan, then serve with wings and grits immediately.
